Name: Pan-Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Broccoli florets; 1 cup Red bell pepper; 0.5 cup Red onion; 1 tbsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano; 1 tsp Lemon juice

Pan-Seared Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Vegetables

Tender chicken breast pan-seared to a golden crisp and served alongside a vibrant medley of oven-roasted broccoli and bell peppers.

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NUTRITION

Protein

49.8g

Fat

19.7g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Red onion

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place the broccoli florets, chopped bell peppers, and sliced red onion on the sheet, then drizzle with half of the olive oil.
3
Roast the vegetables for 18 to 20 minutes until they are tender and show slightly charred edges.
4
While vegetables roast, season the chicken breast evenly on both sides with garlic powder, dried oregano, sea salt, and black pepper.
5
Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
6
Place the chicken in the pan and sear for 6 to 8 minutes per side until the center is no longer pink and reaches an internal temperature of 165°F.
7
Remove the chicken from the heat, drizzle with fresh lemon juice, and serve immediately with the warm roasted vegetables.